Ricotta and Asparagus Croissants with Lemon Zest and Toasted Pine Nuts

Cut the asparagus into small pieces, around 2–3cm long. Bring a pan of lightly salted water to the boil and blanch the asparagus for 2–3 minutes, until just tender but still bright green.

Drain well and rinse briefly under cold water to stop the cooking. Pat dry with kitchen paper. Keeping the asparagus relatively dry helps prevent the croissants from becoming soggy.

2. Toast the pine nuts

Place the pine nuts in a dry frying pan over a medium-low heat. Toast for 2–3 minutes, stirring regularly, until lightly golden and fragrant.

Keep a close eye on them, as pine nuts can burn quickly. Remove from the pan and leave to cool.

3. Make the lemon ricotta filling

Place the ricotta in a bowl and stir in the lemon zest, grated Parmesan, olive oil and chopped herbs.

Season with salt and freshly ground black pepper. Fold in the asparagus and most of the toasted pine nuts, reserving a few for the topping.

Taste the filling and add a little extra lemon zest or black pepper if you like a brighter, more savoury flavour.

4. Fill the croissants

Using a small serrated knife, carefully slice each croissant lengthways, without cutting all the way through, so it opens like a book.

Divide the ricotta mixture between the four croissants, spooning it generously into the centre. Take care not to overfill them, as the filling may spill out during baking.

Arrange the filled croissants on a baking tray lined with baking paper. If desired, lightly brush the tops with a little melted butter or olive oil for extra colour.

5. Bake until golden

Sprinkle a little extra Parmesan over the filling and bake for 12–18 minutes, until the croissants are crisp and golden and the filling is piping hot throughout.

Scatter over the remaining toasted pine nuts and a little extra fresh herb before serving.

For an extra fresh finish, add a small pinch of lemon zest just before bringing them to the table.

Tips for the best savoury croissants

Use good-quality croissants. All-butter croissants give the best flavour and crisp, flaky texture. Slightly day-old croissants are often easier to fill than very fresh ones.

Drain the ricotta if needed. Some ricotta is wetter than others. If yours looks particularly loose, let it drain in a fine sieve for 10–15 minutes before mixing the filling.

Don't overcook the asparagus. It will cook a little more in the oven, so blanch it only until just tender.

Toast the pine nuts. A few minutes in a dry pan brings out their nutty flavour and adds a delicious contrast to the creamy filling.

Make them your own. A little crumbled goat's cheese, finely grated Gruyère or a handful of baby spinach would also work beautifully in the filling.

What to serve with ricotta and asparagus croissants

These croissants are delicious on their own, but a few simple accompaniments can turn them into a lovely brunch or light lunch.

• A crisp green salad: Rocket, cucumber and a simple lemon dressing complement the creamy filling.
• Roasted cherry tomatoes: Their natural sweetness works beautifully with ricotta and Parmesan.
• Fresh seasonal fruit: Strawberries or sliced pears make a refreshing addition to a brunch spread.
• A bowl of spring soup: Try pea soup or a light vegetable soup for a more substantial lunch.

Can you make ricotta and asparagus croissants ahead?

You can prepare the ricotta filling a few hours in advance and keep it covered in the fridge. For the best texture, fill the croissants just before baking, as the moisture from the filling can soften the pastry if left for too long.

These croissants are best eaten freshly baked while the pastry is crisp and the filling is warm. If you have leftovers, refrigerate them promptly and reheat thoroughly until piping hot before serving.

A fresh, delicious twist on the classic croissant

Croissants aren't just for breakfast. With creamy ricotta, tender asparagus, toasted pine nuts and fragrant lemon zest, they make a wonderful savoury dish that's ideal for spring brunches, light lunches and sharing with friends.

Simple ingredients, lovely textures and a little fresh citrus make this recipe feel special without being complicated.

Give them a try the next time you're looking for a new way to enjoy croissants — and don't forget that extra sprinkle of lemon zest just before serving.

Happy cooking!